Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée

Literals

fabio:hasPublicationYear
- 2014
dcterms:contributor
- Garcia-Parra J., Gonzalez-Cebrino F., Cava R., Ramirez R.
ou:bibtex
- @article{Cava2014,title = {Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum pur{\'e}e},journal = {Innovative Food Science and Emerging Technologies},year = {2014},volume = {26},pages = {26-33},author = {Garc{\'i}a-Parra, J. and Gonz{\'a}lez-Cebrino, F. and Cava, R. and Ram{\'i}rez, R.}}
bibo:volume
- 26
vivo:identifier
- 2014-837
bibo:doi
- 10.1016/j.ifset.2014.08.002
dcterms:creator
- García-Parra J.
ou:eid
- 2-s2.0-84915776047
bibo:issn
- 1466-8564
bibo:page_range
- 26-33
dcterms:publisher
- Innovative Food Science and Emerging Technologies
ou:tipoPublicacion
- Article
dcterms:title
- Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84915776047&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84915776047&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84915776047&origin=inward